Ice Cream Factory is a hot spot in Lagos. With a wide range of ice cream flavours, and a lovely ambience, Ice Cream Factory has managed to retain its place as a premium spot to chill with friends. Founders, Folusho and Shade Ogunleye attribute the idea to start Ice Cream Factory, to God.

“There were also a couple of other business ideas we were considering and we were getting quite confused so we decided to pray, fast and seek God’s face about what to do. The “eureka” moment came about two/three days into the fast as I was doing a “prayer- walk” home from the train station after work. I felt a strong prompting within me to re-visit the ice-cream plan. Sensing this was the Holy Spirit, I quietly prayed and asked God to confirm it through my wife within a two-week window. I then continued walking home. I had barely gotten into the house when my wife said, “Folusho, what about this ice cream idea?” Bear in mind that we hadn’t discussed the idea in months as we felt it was impossible to meet the requirements and had more or less shut the door to that idea. I had goose bumps and immediately burst out singing and praising God!“

Folusho and Shade obtained their undergraduate and post graduate degrees in the UK, with backgrounds in Economics and Finance. Folusho worked with Shell UK and The Netherlands as a Finance Analyst, and prior to Shell, he worked with BP Oil and Gas Plc in the UK as a brokerage and trade analyst. Shade worked in various accounting and management roles for organisations including Metropolitan Police, BBC and The Consensus Business Group.

Against the backdrop of this wide professional experience, what was long term vision for their businesses? Simply put: “…to further build on the strength of our brands and have multiple outlets of both brands in major cities across the nation and the continent.”

In the interview with BellaNaija, they talk about some of the most interesting parts of running the business – erratic power supply, Fresh Food supplies & keeping good staff! It’s a long read but we encourage every aspiring entrepreneur to read this story.

****

Can you please share some of the challenges you faced when you wanted to set up Ice Cream Factor?Folusho
One of the main challenges we faced was raising finance to get the business off the ground. Another challenge we faced was deciding to run with our vision in spite of the many “contrary voices” of people who had genuine concerns as to whether an ice cream business would be a viable venture in Nigeria, especially since we would be leaving pretty stable employment for a venture that hadn’t quite been tested before. I recall a friend telling me that, “I want to see the amount of ice cream that you would sell that would pay for rent in Victoria Island.” One other friend suggested that we sell some Nigerian food or some other type of food by the side in addition to ice cream/desserts and said that “Nigerians are not yet ready for this your idea.”

Shade
Another challenge we faced was how to source fresh milk for our ice cream. From our training, we knew that we had to use fresh milk to in order for us to make ice cream that had the perfect quality and texture – gourmet ice cream. Due to the fact that dairy farming, especially in our local environment can be a quite expensive as well as risky venture, it was extremely difficult finding any farms that produced fresh milk. Due the difficulty of sourcing fresh milk we were advised to use powder-based ice cream mixes, which was readily available in the market. However, we were adamant that we were not going to compromise on the quality of our product, so it had to be fresh milk – no powder-based ice cream mixes for us!

How did you overcome some of these challenges Folusho
Since we didn’t have any financial history with any Nigerian banks, bank financing was more or less impossible. We therefore had to rely on personal savings as well as source loans from family. This meant that we had to scale down the initial scope of the business and start small. We had limited amount of funds left over for working capital after we had expended most of our funds paying for rent, buying equipment and redecorating the property. We had an extremely lean budget, more so because the amount we ended up spending on rent was much higher than anticipated. So we had to be extremely prudent in managing our limited financial resources. For example, we paid ourselves a very minimal salary from the business and there were periods when we had to forego this altogether.

Shade
Also, we had no money at all for traditional marketing, so we had to rely solely on word of mouth advertising and a bit of Facebook (social media was still in its nascent stage – no IG or Twitter back then). We used my sister’s birthday as a soft opening, we took loads of pictures, posted them on Facebook and the response was massive!

We were also extremely cautious when recruiting and ensured that we did not employ more staff than required to keep overheads low. In fact, we had to assume many multiple roles because we could not afford to employ certain categories of staff. Folusho was the Operations Manager, Marketing Manager, Facilities Officer, Floor Manager, even plumber and generator technician! I was the Head Chef, Accountant, HR Manager, Procurement Officer, Store Keeper etc. Those were interesting times!

I will never forget the first New Year’s Day, around six months after we commenced operations. Only three of our nine staff members turned up to work. We did not panic but just went into work mode. My wife went on the till as the cashier for the day and the chef and I were the only ones in the kitchen preparing all the orders. We thank God for the ability to think and act quickly, as this situation which could have been a total disaster, went quite well. In terms of sales, that day ended up being our busiest day since we opened for business.

Shade
On the issue of getting fresh milk, as God would have it, during this period of our search for a dairy farm, my husband stumbled on a childhood friend of his who out of the blues mentioned that her husband’s family had just started a dairy farm. She put us in touch with them and the rest as they say is history.

Tell us about Yin Yang Express. Why did you decide include the Chinese food restaurant option to the business model?Shade
Yin Yang Express was not in the plan from inception. When we were looking for a location for our first Ice Cream Factory store, we were only looking to rent a floor space in a building. After our search for a floor space in our desired location proved to be futile, we decided to take the plunge and rent a whole building with the intention of sub-letting the first floor as soon as possible, as we had tied up a significant amount of our working capital into the rent we had to pay upfront.

After moving to site, we were unsuccessful in getting a suitable tenant to sub-let the space. It was at this point that we began to sense that God wanted us to use the space and not sublet it. So we began to seek God again about the next step to take at this juncture.

Folusho
Within a couple of months of opening the Ice Cream Factory, we quickly observed a pattern in business activity. We realized that it was relatively quiet during weekday mornings and lunchtime when compared with evenings and weekends. Also our first location. off Adeola Hopewell Street, was in a major business district. So we began to brainstorm about what product we could offer to this ready market that would make up for the periods of low business activity in The ice cream factory. Since we were already in the restaurant industry, albeit novices, our natural inclination was for us to look within that area. We also researched what other restaurants within the area were offering in terms of product and service and decided to offer something different that would cater to the lunch time crowd. We settled on quick service Chinese meals that would readily available, tasty and reasonably priced. That was how Yin Yang Chinese restaurant (recently rebranded as Yin Yang Express was born).

What is your biggest challenge as a business owner in Nigeria today?Folusho
Due to the nature of our business, our greatest challenge is power supply. The cost of purchasing generators, diesel costs, maintaining the generators, etc are all significant additional costs that we needn’t incur if we had constant electricity supply.Shade
During the short periods when we do have electricity, the quality of electricity that may come through the transformers (that is, extremely high or low voltage) poses a serious problem.Folusho
We have had a number of equipment damaged due to extremely high or low voltage (despite being protected with voltage regulators). We also had a fire incident recently at one of our stores due to a power surge when PHCN restored power. Thankfully we were able to curtail it early before it got out of control.

Do you have a high turnover of employees?Shade
We have some employees who have been with us more or less since inception or at least four years, which in my opinion, is not bad at all considering the length of time we’ve been in operation. We have a member of staff who started with us as a cleaner, then got promoted to kitchen assistant, then ice cream production technician (whilst studying part-time for an accounting degree). He now works in the internal audit department. Another member of staff who joined as a waiter now works as an accounts payable officer.

However, in recent times (since implementing tighter controls around our business operations) we have had more of a problem with high turnover with our front-of-house staff. Staff who come with dishonest motives either leave on their own volition because our controls make it extremely difficult for them to carry out “their plans” or our controls ensure that they get caught and so have to be dismissed. In addition, due to the fact that most of our waiters are pretty young and many have aspirations to further their education or only plan to work whilst waiting to gain admission into higher institutions, we tend to have a relatively high level of turnover, which is not unusual in the restaurant industry.

Folusho
However, to ensure that business operations are not disrupted by the high turnover of front-of-house staff, we try as much possible to ensure that we maintain some core staff who have a genuine interest in building a career in the hospitality/restaurant industry. This helps to provide some form of stability in the midst of anticipated turnover. Also we have a staff induction and structured training programme that all employees must undergo once they join the company, which makes the process of training easier.

How do you source and keep good staff?Folusho
We generally tend to source most of our staff through recruitment agencies or referrals. Occasionally, job seekers also drop off their CVs in-store and an HR personnel then contacts prospective candidates who meet our selection criteria.

Shade
In terms of staff retention, we try to pay our staff a competitive salary and also enforce a culture that ensures that every member of staff is treated with respect irrespective of their level or designation. We feel this goes a long way in creating a positive work environment. We also provide other benefits like healthcare, subsidised lunch, staff loans etc and give recognition and financial rewards to outstanding staff on a regular basis, as a means of further motivating our employees. We would want to believe and hope that all these factors have contributed in our ability to retain good staff over the years.

What are your thoughts on the current regulatory policies (if any on food businesses in Nigeria?)Folusho
I find that some of the regulatory bodies carry out the same function over certain aspects of the industry and in some cases even charge identical fees. It would be helpful if clear guidelines were assigned to specific bodies and if there was a one-stop shop to deal with. In addition, greater transparency in terms of the charges and rates would go a long way.

A certain demographic of medium/high level professionals have joined the healthy eating train. Has that affected your business in any way? Have you had to make any changes to accommodate this socio-behavioural pattern?Folusho
Ice cream was never intended to be a staple and yet the ice cream business has been a viable one, which is why it is still thriving today, centuries after the first ice cream parlour was opened.
We find that majority of our customers come into our store to treat themselves by indulging in their favourite ice cream or dessert. Our goal is to ensure that they all leave with a happy experience. Everyone deserves a treat every now and again and the choice to have ice cream is a great one out of life’s many treats. Nevertheless, we also offer a selection of flavours in Italian style ice cream (gelato) that is lower in fat than traditional American ice cream. Some of our all time favourites, such as Belgian Chocolate, Midnight Express, Strawberry, Amarena, Coconut and a few other flavours are gelato. You wouldn’t be able to tell that they are lower fat, due to their creamy texture and intense flavour.
Although ice cream is our core product, The Ice Cream Factory is beyond just ice cream and desserts. In addition, we offer a range of paninis, freshly brewed coffee and a selection of other beverages.Shade
I can’t imagine a world without ice cream, chocolate or cake! I’m one of those who have joined the healthy eating train but I still love having my ice cream. The key thing, as with almost all things in life is moderation.

How do you manage to stay ahead of the curve – ahead of the competition in your industry?Shade
I have always been and continue to remain passionate about premium ice cream. The period of initial recipe development (7 years ago) after returning from our first ice cream training programme in the U.S was quite interesting. We would experiment with various recipes and inclusions (bits such as cookies, nuts or cakes put in ice cream) and see what worked best, using family members and friends as our guinea pigs! About 80% of our core flavours were developed during that period.

Even now, we have not stopped “messing around” with flavours and recipes. We constantly research on what new flavours we can create and also get inspiration from family and customers. I come from a family of avid food lovers plus I married into a family of foodies (my sisters-in law to be precise!) so I have able consultants whose judgement I can trust. Our signature “Red Velvet Cheesecake” and “Strawberry Shortcake Sundae” were both created due to constant cravings and demands made by my foodie sister-in law. We then embark on a process of sourcing the finest and best flavourings and inclusions to create the best flavour. Our deep passion for our product results in creativity and innovation, which I feel has ensured that we continue to forge ahead in spite of competition.

Folusho
In addition, we constantly strive to give our customers what we term a “360 degree” experience. Customers should be able to taste, sense and feel the passion that we have for creating our ice cream and other desserts. We offer more than just ice cream so it is more like a dessert concert or theatre production with ice cream taking centre stage! We are passionate about how we treat our customers. This goes beyond the food we serve, which is why maintaining an excellent customer service culture is key.

Also our warm, mature ambience and music selection are all intended to help customers relax and unwind. Everything we do is intentionally targeted at giving our customer that unique ice cream experience. We would love visitors to experience an excellent product and service. It is first and foremost about how the customer feels once they are inside an Ice Cream Factory store. We like to think that we make them feel like friends of the house rather than just strangers with money to spend.

What would you say has been your highest achievement since you started your business?Shade
We feel that one of our greatest achievements to date is being able to gradually build from scratch, a brand that is wholly and proudly Nigerian and that is comparable with to any global brand. We say this with all humility based on feedback from customers. We have had quite a number of people coming into our stores who assumed that we part of an international franchise.

Many customers have also asked if we imported our ice cream and are shocked to find out that we actually produce everything ourselves on-site. I remember this American lady who after tasting our butter pecan ice cream asked to see the owner and then told me that butter pecan was her favourite ice cream and ours was the best she’d ever tasted. Such feedback from customers over the years has been very encouraging especially during tough times.

As a couple working together, how are you able to balance the work-home dynamics of your relationship?Folusho
On the work front, one of the main benefits of working with my wife is that I’m working with someone that I can trust 100% and I know always has my back. Knowing that you are not in competition with one another but working towards a common goal and that your partner has your best interest at heart is a great blessing. I think an appreciation of this fact helps a lot when we have disagreements at work.

We work very well as a team because we have an understanding of each other’s strengths and weaknesses. We play on our strengths and fill in when possible for the gaps. There is no point struggling to take on an area that I know that Shade is better equipped to handle and vice-versa. For instance, even though we work together, we have separate roles that we play and so oversee different areas of business operations. There are a few areas where there may be an overlap, both for the most part that is how we work and we find that this system works well for us.

To maintain a healthy balance at home, we try as much as possible not to discuss work at home, although there are many times we find this impossible, especially days when we have to take work home.

Shade
Running a business as can be quite demanding and challenging. However, I try my best to structure my work around my obligations as a wife and mother of 3 children. Our family ultimately comes first, so being able to attend our children’s school activities for example, is a huge plus. The implication of this is that many times we continue to work long after getting home. I have no complaints because I love what I do and the flexibility that being my own boss gives me in terms of my time.

When it comes to working with my husband, first and foremost, my husband is my best friend. Trust me, this matters a lot when you have to spend almost 24 hours a day with the same person on a regular basis! He is very secure in himself and therefore does not feel the need to put me down or intimidate me. This gives me the freedom to be myself and express myself without any fear of antagonism. Even though he is my husband and indisputably the head of our home, once we get to work we relate as business partners.

When we have disagreements or conflicting views at work, I have never had to deal with any of that, “I am the man or I am the head of home talk”. Instead, we address these issues as normal business partners who have an equal stake in the business would do. Sometimes we come round to see things from the other person’s perspective and sometimes we agree to disagree. However, because we constantly seek God’s face regarding all aspects of our business, He eventually leads us in the right direction. Officially, Folusho is the CEO and I am the MD. We fondly refer to God as our Chairman, so we are both ultimately accountable to Him!

What advice would you give a budding entrepreneur trying to go into the food/restaurant business in Nigeria?Folusho
Firstly, the importance of preparing a detailed business plan cannot be over-emphasized. The process of doing so would help arriving at a decision as to whether or not the business is viable in the first instance. Thereafter, my advice would be to simplify every aspect of your business operations as much as possible and document the procedures to make it easy for employees to follow. Most people going into the restaurant business do so because they have a passion for cooking, baking, good food, etc. As such they come in as experts in these areas but lack the requisite knowledge or skill in the actual business of “restauranteering”. A successful business requires structure, financial intelligence, strategic planning, very hard work and resilience. I would also advice that they research their market thoroughly in relation to the product and service they intend to offer. Finally, I would advise that they incorporate a system for monitoring and reconciling sales and inventory into their business process and ensure that this is implemented.

Shade
In addition, you should be able to measure and account for every item sold and every ingredient or raw material that goes into every finished product. What you do not measure is at risk of either pilferage or wastage. It can be quite a tedious task going through this process but believe me it is worth it and would save you a lot of money at the end of the day. We had to do through the rigour of doing this for EVERY single item sold in both our restaurants.

As your business grows, learn to delegate, albeit do it wisely. Carefully recruit managers with the requisite skill set and attitude (attitude is so critical), and invest the time and effort in training them, using your already documented procedures. Incorporate a control into your system/process that enables you check and ensure that your managers are doing what they ought to do (like we mentioned earlier you can’t build a business based on trust). What you need to trust are your controls and business process. When done right, this would free up precious time that could be either used for strategic planning or to perform other high level functions required to take the business forward.

***

Special thanks to Foluso and Shade for taking time to chat with BellaNaija. We wish you all the best in your future endeavours.

I was dying looking at the ice cream pictures! When I read Amarena, I died a little. That was my favorite flavor. My mainstay during lawschool. The only place I ever treated myself consistently every week (don’t judge me) , chai! I stopped eating ice-cream when I left Lagos cos none could compare to yours. Well done, keep up the good work. More grace to you both. I actually thought it was a foreign brand and I’m so pleasantly surprised.

Thanks so much for inspiring me ,I’am about to start a business and I was beginning to have reservations knowing the challenges one encounters in this climate. This is so informative and encouraging . I’am going to bookmark this interview and I know very soon my success story will be featured here (and everywhere) too. Amen

I really liked ice cream factory. I like desserts, chocolate and ice cream. I, also, like tea. And I could find all these things there. I liked that I could take myself there and sit quietly (I knew the times to go for that) and read and have my tea, cookie, cake, ice cream; yes, sometimes all in one visit. I would go there at all times. Morning, noon, night. Weekdays. Weekends. I would go there in the middle of a busy, hectic, even sunny weekday and give myself an oasis of sweetness and calm to refresh and recharge and regroup.

I, however, do NOT like and cannot stand certain things. One of which is the so-called saggy pants ‘fashion’. Apart from hygiene, there are a few other things which are compulsory, non-negotiable partners to food as far as I’m concerned. I do not at any time neither in any situation find having a person’s underwear and almost entire butt encased in their underwear in view, anything but indecent and disgusting. When I’m trying to eat, it’s frankly, nauseating.

This was the case with the waiter meant to serve me at ice cream factory. I asked politely for someone else to serve me. He has come to drop the menu, then ask my order and each time, he turned around … it was terrible.

They took a long time to send someone else and all the time I could see them at the till and display case area. Eventually, I called their attention again, and reluctantly and casually one of them came over. I asked to speak with the supervisor. Eventually, the one among them who had been manning the till came over. He was the supervisor, they said, and he said. The supervisor, also, had the same clothing situation, as the waiter. I made my observation and complaint. I had to add that I noticed he, also, was included. I didn’t get the impression customer feedback and complaint was taken with any seriousness (surprise, surprise!) or regard. I didn’t order and I left. I tried for a little while after that to find some kind of contact for the owners on social media but didn’t. I, also, couldn’t understand how their staff could go around like that in their uniforms because I knew the business owner(s) had to be seeing it and permitting it, and I just couldn’t equate that kind of sloppiness and indecency in dressing and uniform with the kind of mind(s) that put that business together That was one night in 2014. I’ve never been back since.

I’m sorry but it’s just not possible for me to be comfortable with that sort of view (the trousers were pulled down to almost completely below/underneath the bum!) going up and down, coming near me, coming to me, no, it was irritating and nauseating. It’s not just a matter of waiters. No matter who it is, I always have to tell them, politely, (or, if I’m too embarrassed, tell another male discreetly to explain to them) that I can’t speak with or attend to them or meet with them till that is corrected and I ask if they could please pull their trousers up. NO MATTER WHO IT IS.

I wasn’t able to find a contact for the owners then. I’m glad for this opportunity. I’d like to know that that trend is no longer the case.

And, I really congratulate them. On their business, on their partnership, on their marriage, and on their putting God overall. Please, greet your Chairman for me. I actually did complain to Him then. Now, you’re getting the memo. 🙂 His time is the best.

All I can ask is “when are you people coming to Abuja”? Ice Cream Factory muffins and chocolate chip and baileys ice cream are about the only things I miss about Lagos. Apologies to the Lagosians here.

Mehn! You couldn’t have said it better! Trying to figure out who I’m more impressed with for this refreshing piece, the Ogunleyes or the interviewer? If it was all these Punch and Vanguard journalists now they will be asking dodoyo questions, so I’m not sure I really blame the Forbes billionaires…
Goes without saying, great interview questions from the BN team and even better responses and sound advice from the couple.
Science won’t let the entrepreneur in me thrive just yet…soon though…very soon!
I’m not a huge fan of ice cream but I sure will stop by for a scoop whenever I’m in Lagos… God bless your business!
Meanwhile, do you have ice cream alata? ? Come on! Y’all are Yoruba, you can’t tell me it hasn’t crossed your mind to have an ‘habanero infuse’ recipe ??

Trust me Californiabawlar. There’s the business aspect to science as well. From pharmaceuticals to medicine. If you’re not business oriented, get someone who is to help you make the connection. For as long as there’s demand, and you can supply, you’re in business.
I don’t agree with blaming the journalists, though I completely get your point. The reality is our billionaires too often have something to ‘hide’. I’m a fashion designer, but an oil and gas Forbes-listed tycoon. I’m the richest man in Africa, and have my fingers in everything from manufacturing to agriculture. Okay, all well and good, but please make a connection between what you used to be and what you are today. These guys made money from corrupt government patronage, and they tell you now how God did it for them. Say what?

I agree with you on ALL points! Especially the sketchy past (or present sef) of our billionaires.
As a matter of fact, it crossed my mind as I typed my first response but I dismissed that line of thinking. Why? I could swear that if you have this interviewer speak to any of these billionaires we would still find it interesting. Worst case scenario, we’ll be able to know a little more about their work ethic and business mantra. Afterall they aren’t the only ones chopping from a corrupt government but they have grown their business in leaps and bounds.
For instance look at the questions about staff and how the couple develop and maintain their workforce…simple and useful.
So while some of the questions on how they started would literally translate to investigative journalism for some of these folk, there so many aspects about them that our mainstream what’s your favorite food journalists have never been insightful enough to explore.

I don’t know if the billionaires would be as candid and give such in depth perspective; they belong to that generation of ‘hide hide’ Nigerians. This is a couple that let school and exposure pass through them, and God be their guide. They are refreshing and understand that sharing serves to inspire and empower the people because we all gain when people are empowered. Business should not thrive on only the patronage of the rich.
Well done to the couple and greater heights in Jesus name.

CB, re the business aspect to science, I agree with Author Unknown and urge you to keep chooking head in the commercial direction that you’re feeling that pull towards.

Had the opportunity of working more closely with business development managers in recent times who (without realising it) seriously schooled me in the art of marketing. I say, every time I watched these people doing their thing, I go just dey despair for my heart for all my brethren wey don try start business for this country but just don’t know how to attract customers… because the only thing my brethren are missing is an understanding of the jive-talk and the required attitude for pitching a sale. Simple. And once anyone can adopt those mannerisms in a way to fit their intended customer base, na to sell market tire.

Those people switched even my lawyerly understanding of commerce to the point where me sef begin dey think like company marketer sometimes, the way I’ll hear certain information and my mind automatically flits to available resources and how we can sell them.

Attend business seminars in that area, keep researching books that’ll help you grasp the art of the sale. Just keep pursuing self-development opportunities that can boost your gift and na how you go just discover hidden prospects for that your field. 🙂

My brother/sister, you typed exactly what was in my mind as I read through (in fact, what was in my mind was “choi, these people are seriously mentoring me in ways they can’t imagine”).

Kai but these are serious goals presented up here. From inception to where they are now, the well thought-out plans for getting things going, plus how the working relationship is managed as a couple… they’ve provided real inspiration for setting up a business (especially for those who’re contemplating how to switch from their hard-held 9 to 5 gig to exploring that idea for a start-up). Goals!

May The Lord who is your Chairman continue to promote your business as only He can!! 🙂

I have been patronising Ice cream factory for a while although since they moved to lekki my visits have reduced tremendously. Their butter pecan and muffins are heavenly it almost feels like orgasm lol. It would be good to have a location on the mainland. Well done

Ice cream factory made law school Lagos the best for me. I don’t joke with ice cream from there. I hate the fact that you guys haven’t spread your tentacles to ph yet… Please I now reside in ph and am dying. Please come to ph. I love ice cream factory!

Wow, so inspiring!!! It must be so cool to trust each other so well that you’re each other’s business partner and best friend. God bless your family and business. One of the best couples i know have this strong bond despite no kids for ten years.

See why it’s so important to choose your marriage mate wisely?

Where is Chief? See a man who listens to his wife and sees her as his intelligent business partner. They will go places whike you’ll continue writing your demands on BN if you don’t repent

I actually stopped taking ice cream as soon as I left law school because none of all the others could match up, ice cream factory set the bar so high. I only have one request……. Can you open another franchise in Abuja? Please do….. I promise to suspend all my healthy eating plans……

I love ICECREAM FACTORY!!! I had to slow down cause of the fear of diabetes. But whenever my baby is in town, we have to go at least once a week. Lol. I remember having to ask one day who owns it cause their ice cream and other stuff is so yummy and reasonably priced. Coldstone doesn’t even compare in terms of flavors and taste IMO. The only thing they really have over ICF is the name and toppings, and I don’t really care for either. I pray your company grows into a behemoth money-making machine. Hm…thinking about the health implications of that :/ oh well, still going.

I’m always in owe every time I step into Ice-cream factory, the ambience is so welcoming and homely. no need to rush. ? I’m more surprised and proud to read that it’s a “Made in Nigeria” brand! Amazing! Hard to make ice cream choice cos I want all of them ? . .. I do oritsirisi combo every time. . . Yin Yang Express, heavenly! Always boasting to my friend’s when we come around for Ice cream or to Yin Yang Express that “I know the owners ohh” . . . Who won’t want to associate with something good ?. I pray you will be noised abroad. . .

Seriously kudos to you guys. I KNOW ice cream and can confirm the quality of yours is the best. I can’t even stand cold stone to be honest.

Very surprised the business is just 4 years old.
I Moved to Lagos 4 years ago and visited you and had no idea it was a new business as it was well run and had lovely ambience .

I pray God continues to promote you and your business. Abeg bring am come Lekki before you go to Abuja or PH and I look fed to reading your next interview on the success of your franchise model or something similar xxx

This is in fact one of my best places when I worked and lived in Lagos, It is easy to tell that the place is well managed and the quality of their services speaks volumes of the attention the owners direct towards excellence. It is great to know the foundation of the business and the ethics of those who own it. Thumps up!

I love ICF and I’m really inspired by their story. I remember going there almost every Sunday when they were still in VI. They have one of the most amazing service I have experienced in Lagos, the waiters were so courteous and friendly and made me want to go back.
Lots of lessons learnt from this interview!

I personally admire the couples intelligent and entrepreneurial spirit ,from what I read I was able to understand that they were gainfully employed in England before taking this decision to go back home and set up this business and no doubt the idea must have come to them probably when they visited a shop offering similar services in England. I must not fail to say that they are genus (genuses).currently I am living in Germany at the moment and it is my utmost goal to come back home someday and set up a business similar to a business I saw here.I appreciate their working brains .congrats to them .I love their spirit and I pray that they will grow from strength to strength.

Very rarely do I say something MINISTERED to me …but my goodness, I didnt realise it was possible for a post about business to get me emotional…. talk about seeing my current struggles through a different lens… I am a lady, and multitasking doesnt come naturally to me, but mehn… I no get choice and learning it is excruciating… Business is growing, new customers coming in, and staff of four drops to 1, (reasons ranging from maternity leave, to the ones who joined with crafty intentions, to the laziness,…) … I stand most of the day, running errands in between, and currently having to man machine at night or be mailing invoices, or updating curriculum or something…there is ALWAYS work needing attention… the hustle is REAL… abi is it the foregoing salary part…. so yep… this experience shared here really hit home… and I believe the same God will respond sooner or later…Baba God, kindly add the right man for this journey to your response biko, the load heavy. Everyday I focus on doing my part, I wonder if I am doing enough, I fear that i dont have all I need and hope whatever mistakes I make dont cost me everything….just learning from the good and bad experiences so far… so help me God and this economy!

Beautiful interview, very lovely Couples, great business idea/advise.
God please I tap into this marriage. I want to marry my best friend an someone that is secure in himself and doesn’t have to be intimidating with the I am the head of the house crap…. Amen o. This is what goals are!!!

I definitely want to try their ice cream now. It’s great that they’ve been able to build a brand around their concept despite the challenges they’ve faced.
To our politicians, please address the power situation so entrepreneurs can run their businesses efficiently without having no to mention that the power supply is their main challenge.

One big fat madam selling at ying yang at admiratly( she also worked at adeola odeku branch) is very useless and rude. Not once , not twice .So I don’t understand what you pple are saying about good attitude of your staff.
It was even later we learnt she may be related to shade. Rubbish.
That was the last time me I entered ICF.
When you’re not the only person selling ice cream and Chinese.
Thank you.

But her feedback was constructive and I’m pretty sure Sade and Foluso who obviously are customer-centric would not mind knowing how their waiters’ appearances affect some customers. Don’t always jump to defense thinking someone needs to be examined (which is quite rude) just because they said something. You might think she’s just one customer out of thousands but for successful businesses and wise business-owners (which they appear to be), every customer counts.
Sade mentioned caring about attitude…what her staff project to customers and taking feedback seriously. You tell me if the supervisor that spoke to this lady was the owner of ICF, would he insist it was impossible to get one decent waiter for her and rather forego revenue? That attitude she described is customer-centric and I’m sure Foluso and Sade would rather that staff adhere to their company’s values.
And no, I am not Poste. I’m a regular here

Such a good interview, BN!
I LOVE Ice Cream Factory, but had never stopped to wonder about the people behind the brand. Really nice to see their beautiful faces here, and good of them (and you) to share their story in detail. Inspiring!

All I want to know is this….. does ICF have a deliberate strategy of hiring hunks? All the attendants I have ever met since I was a customer many years ago till now are good looking guys so I definitely know that must be a strategy to get the ladies! I never actually noticed this till my cousin arrived from the abroad and pointed it out on her first trip there. Selling candy and eye candy eeeh? lol….

Me I am here to scream from the rooftop about ice cream factory’s Apple Crumble meal. Ahhh! Sweet Lord Jesus, y’all have to try it to know what I am raving about. It is sinfully delicious, the thrill of swinging between hot and cold is best tasted. I just can’t mehn.

This wonderful and delightful couple and their story plus all your comments have made me wonder if l lived on planet Mars. l never heard of lce cream factory before now so Bella Naija, thanks for a great interview. As. for me, l will go check out the place because l love ice cream and Chinese food.

More seriously, is the fact that their story resonates spiritual truths about God as helper, marriage and relationship and work ethnic. Amazing couple and insights. May God increase them on all sides.

A note of concern to some people who wrote about their complaints. You made good points but ended it with necessary rude remarks. it shouldn’t be so. Also for one or two people who rushed to rudeness to reply them, you are also wrong and are not doing the couple any favour and l totally agree with what Koffie said. Such remarks are the reasons why a lot of people are misled by friends who tell them what they want to hear and not the truth.

To help their business, please they should have a suggestion box or email for feedback. No business owner will take genuine complaints for granted. Bella Naija or anyone close to them should tell them this. Even in my church, we have a feedback email that has helped in resolving issues. l use it a lot and get results.

Good interview . Haven’t been to ICF but from the reviews , I will definitely drop by when next I’m in Lagos . For all those asking for ICF to come to Abuja ,Ibadan ,PH etc I think the owners should looking into franchising. That’s one business model that is not popular in Nigeria.